...2. What factors made elBulli the best restaurant in the world? Which element of elBulli experience create value for customers? (1) 我們認為有以下因素造成了elBulli餐廳成為世界最佳的餐廳: A. 創新研發: Ferran Adrià有設置研發實驗室，負責開發創意菜色。不同於一般餐廳，elBulli每年8月到3月餐廳歇業，讓廚師們可以四處旅行跟上課，尋找新技術、食材跟靈感，接著再集合一起集思廣益開發明年的新菜色。遵循Ferran Adrià所設立的流程，每年開發新的菜單，絕不重複，每次都可以帶給顧客新奇的感受跟體驗。 B. 特殊消費體驗: elBulli餐廳有別於一般餐廳，顧客一抵達餐廳，大廚Ferran Adrià會先一一跟顧客寒暄打招呼，讓顧客心理有受重視跟獨特的感覺。接著會帶顧客參觀充滿先進設備又一塵不染的廚房，不只讓顧客感受到乾淨放心，也會讓他們感受新奇又有趣。最後再帶顧客到陽台上觀賞海景跟品嘗雞尾酒，讓顧客同時享受美景跟美酒，讓用餐不只是用餐，也是一種全方位的獨特體驗。 C. 稀少性: elBulli餐廳一年有200萬人預約用餐，但是餐廳只營業180天，所以一年只開放8000名客戶消費。也就因為位子稀少、供不應求，因此也創造了餐廳的稀有性。進入elBulli餐廳用餐不是老饕就是少數幸運被抽中的人，在消費者心裡塑造一種獨特且尊榮的資格，也可讓人感覺更接近內行老饕的感覺，幫助elBulli造就世界最佳餐廳地位。 D. 顧客服務佳: elBulli餐廳只有設15桌餐桌，最多只服務50位客人。但是卻配置5位 Head Waiter和9位Waiter進行服務，所以服務人手充足。加上服務生在送上餐點時，會附上貼心地用餐提醒及教學，讓顧客心理產生被重視的感覺。 E. 地理位置: (1) 天然風景: elBulli餐廳依山傍海，風景優美，讓每個用餐的顧客都能在優美的風景下放鬆用餐，除了味覺以外也多了視覺跟聽覺的享受。 (2) 地處偏遠: elBulli位處偏遠，從巴賽隆納要開兩個小時的車程，又要經過蜿蜒的山路，由於餐廳即難到達，所以在顧客心中，增加了期待心理，加上越難取得的東西越珍惜，也讓顧客更享受費盡千辛萬苦取的用餐體驗。 F. 食材供應: elBulli餐廳所用的食材都由當地最好的供應商提供，以確保食材如：魚、肉、蔬菜、水果、香料都能維持高品質。甚至有些食材是當天由巴塞隆納的供應商耗時2小時車程送達，所以能維持高品質、新鮮的食材供應。 G. 美食家推薦: 從個案裡面看到，elBulli餐廳得到很多美食家的讚賞的品論。美食家用了很多文學跟藝術的名詞跟形容來比擬elBulli的菜，美食家把elBulli的菜比喻為藝術品，不只可以幫助建立餐廳口碑，也可以塑造餐廳形象，在顧客心中，會開始將elBulli的菜跟藝術文學作品做形象鏈結，提升餐廳在顧客心中地位。 綜觀以上討論幾點，我們發現elBulli成功的因素有創新研發、特殊消費體驗、稀少性、顧客服務佳、地理位置、食材供應、美食家推薦……等等。但是除了創新研發之外，其他六項成功因素都可以很容易被其他餐廳所複製，我們的觀點是，elBulli之所以成功，是靠著不斷創新研發的創意分子料理，帶給顧客有意想不到的消費體驗(如食材搭配、冷熱搭配、軟硬搭配、烹飪...
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...Charles Ponzi Year made public: 1920 Estimated Losses: About $20 million In 1920, Charles Ponzi duped thousands of investors, promising massive returns on international reply coupons, which could be purchased in one country and redeemed for postage stamps in another. The profit was to be made on the difference in prices between countries. Ponzi became a millionaire in a few months, but the scam's scope brought him down. Curious parties began examining the accounts because there weren't sufficient international reply coupons for his investment plan to function. In fact, Ponzi was repaying investors with newer investors' money, pocketing much of it himself. He took in $20 million in a few months, equal to $222 million in current dollar values, and six banks crumbled. What is a Ponzi scheme? And why does it bear this name? First, you need to know a little bit about its namesake, Charles Ponzi. Anyone can work a simple swindle, but you have to be a special kind of con man to have your name become synonymous with "fraud." Ponzi pulled it off, though. After arriving in the U.S. from Italy in 1903, Ponzi knocked around in a variety of unskilled jobs that usually ended when he got into trouble for theft or cheating customers. A few years later, he moved to Canada, where he spent a hitch in prison for passing a forged check. When he eventually drifted back down to the U.S., he needed a way to make some quick cash. Making Money via Mail Ponzi eventually found his way to get rich...
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...Dirección de Empresas I Caso N°6 elBulli Pablo Saenz-Laguna Saavedra 11 de Agosto 2014 1.-¿Qué rol juega Ferran Adrià en elBulli? ¿Cuál es la importancia de ese rol? Ferran Adriá, asume el liderazgo en el desarrollo de un nuevo estilo para el elBulli, con el cual lo llevo a ser 4 veces el mejor restaurante del mundo, esto a través de su visión única del negocio del restaurante, en donde la creación y las sensaciones son la base de todo (los clientes viene después). Adriá al darse cuenta que las cosas tenía que hacerlas diferentes a los demás, que el ganar o perder una estrella no eran los objetivos, sino consecuencias y que la creatividad no es copiar platos de otros chefs, intentó romper el esquema tradicional preocupándose de la creatividad y las sensaciones que producían cada una de sus creaciones culinarias. Con este pensamiento, Adriá lideró la modificación del restaurante elBulli, en el cual se dedicó además de la operación natural de un restaurante a la creación de nuevas formas de innovar en todo sentido, él motivó a su equipo a crear nuevos platos, el chef Luis Aduriz comentó, ”La revolución más grande que trajo Ferran no fue la técnica que usó, sino su filosofía. Ha ignorado las barreras que impedían que nosotros innováramos y ha avanzado sin temor alguno.”, esto muestra que Ferran fue el motor que impulasaba la creatividad y logró traspasar a su equipo la esencia de elBulli, con lo cual lograba alinearlos y romper el miedo a crear. Él desarrolló...
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...elBulli: The taste of innovation What factors made elBulli the best restaurant in the world? Which elements of the elBulli experience create value for customers? The experience for elBulli patrons starts already by getting a reservation for the restaurant. Since elBulli only opens for 6 months each year in which they serve around 8.000 customers, but the number of reservation requests per year is between 1 to 2 mio., every confirmation to a reservation is already a delight. The positive touch points after a successful reservation continue at the restaurant. elBulli satisfies its customers at every point of the evening. Being welcomed by Ferran Adrià creates a personal connection to the chef. Afterwards you get a tour through the kitchen, which makes the biggest part of the restaurant. By this the customer feels integrated in the creative process and has a better imagination of the work at the restaurant. Furthermore you get accompanied by well trained, friendly staff the whole evening, which does not only serve the food but explain it as well as giving eating recommendations. Every evening is more staff than customers in the restaurant, which creates an interactive experience between staff and patrons. Finally the extraordinary food of best quality, which is a completely new experience for every customer, probably creates the greatest value for the customer. The dishes are mainly traditional, but deconstructed either by changing aspects or texture. elBulli was announced...
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...Intro. El Bulli, owned by Spain’s Ferran Adrià, in 1997 received its third Michelin star, and has held on to the glowing rating ever since. The luxurious reputation makes difficult for customer to get a reservation at the restaurant. Every year, the restaurant receives about one million requests for an annual seating capacity of just 8,000. The famous restaurant closes for half a year to undertake research and development in new flavors and textures. This unique approach has created an International Brand Image for Adrià as the “Alchemist of the kitchen” and the restaurant as the research place in “Molecular Gastronomy”, in which Adria have led to develop unique recipes with its creative and innovative ideas. Analysis: The article explains Disruptive Positioning Strategy adopted in its business by el Bulli, such as Stripping traditional features of Customer Feedbacks, and thinking approach of observing customers and designing services. Instead, elBulli’s magic and success ultimately lies in Ferran Adrià’s passion and desire to create a one-in-a-lifetime experience such as a two hour travel on narrow, twisting mountain roads, and a mysterious reservations system. In 2007-08, El bulli is running at low breakeven levels, and Adria has to decide on which “Side Projects” would be beneficial for El bulli, as its High quality, inimitable dining experience has helped her and Adria in sustaining the Brand positioning. Recommendation: Adrià should set up a new venture and broaden El...
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...Index Molecular Gastronomy 3 Introduction 3 Areas of Investigation 4 Techniques, Tools and Ingredients 4 Perception 5 Restaurants 6 Alinea 6 elBulli 6 The Fat Duck 6 Schwa 6 Puesto 33 7 The Inventing Room 7 Conclusions 7 Article: 9 Images: 10 Bibliography 12 Molecular Gastronomy Introduction Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines. The term molecular gastronomy first appears on 1992, was coined by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. There was a proposal of a workshop by Elizabeth Cawdry Thomas, who was a English cooking teacher, the idea was that professional cooks could learn about chemistry and physics of cooking. But the idea of the workshop didn’t happen until 2004 and it was called “Workshop on Molecular and Physical Gastronomy”, it was held in Erice, Italy that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations...
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...Foundations of 9780547142609 DOWNLOAD http://bit.ly/1jQSBEn Management: Basics and Best Practices, 0547142609, http://www.barnesandnoble.com/s/?store=book&keyword=Foundations+of+Management%3A+Basics+and+Best+Practices DOWNLOAD http://t.co/uCZE6L3nft http://avaxsearch.com/?q=Foundations+of+Management%3A+Basics+and+Best+Practices http://bit.ly/1xRDQzz Managing Global Operations Cultural and Technical Success Factors, Scott T. Young, Winter Nie, Jan 1, 1996, Business & Economics, 209 pages. The main themes in production and operations management are operations strategy, productivity, and quality. These themes are manipulated to serve those involved in production. Management , Robert Kreitner, 2006, Business & Economics, 332 pages. Never HIGHLIGHT a Book Again! Virtually all of the testable terms, concepts, persons, places, and events from the textbook are included. Cram101 Just the FACTS101 studyguides. Principles of management a modern approach, Henry Herman ALBERS, 1974, Business & Economics, 579 pages. . Principles of Management , Robert Kreitner, 2009, Industrial management, 592 pages. . Management/Test Bank , Robert Kreitner, Jan 1, 1986, Business & Economics, 260 pages. . The Portable MBA , Robert F. Bruner, Feb 7, 2003, Business & Economics, 341 pages. Written by faculty members, covers first year MBA program topics such as marketing, economics, and management; and includes case studies, an entrepreneurship guide, and. Winning Behavior What...
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